The blend’s coffees come from two outstanding coffee regions with strong traditions for quality coffee. In Honduras, we work with the Comsa farm in Marcala—an area known for its focus on organic cultivation methods and social responsibility. The cooperative was founded in 2001 by a group of farmers with the ambition to grow coffee in closer harmony with nature. The coffee here is grown at 1,480 masl, where climate and soil are ideal for producing sweet and rounded flavor profiles.
The other half of the blend comes from the Shakisso farm in Ethiopia’s Guji region, an area with great biodiversity and unique microclimates. Here, at 1,800 masl, coffee is grown with a complexity and fruitiness characteristic of the region. Shakisso is recognized for its high quality and environmentally focused practices, and the farm’s coffee has helped put Guji on the world map. Together, the two coffees create a flavor balance between the classic and the floral-fresh—grown with respect for both nature and people.